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Old 12-28-2004, 01:00 PM   #1
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Proofing Yeast?

I'm trying to keep my hands busy today so I have decided to make some focaccia. Now my question is this, how long does it take for yeast to proof?
Here is the recipe that I'm using http://www.discusscooking.com/viewtopic.php?t=3596

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Old 12-28-2004, 01:04 PM   #2
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About 5-10 minutes, crewsk. Once it looks foamy, you're good to go. If it doesn't get foamy in that amount of time, then either
1. yeast was old and dead
2. your water was too hot, killing the little guys
3. your water wasn't warm enough

(Keep up the good work! :D )
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Old 12-28-2004, 01:06 PM   #3
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Thanks PA! One other question, I know I have been told a thousand times but what should the water temp be? My brain is going on shutdown today!
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Old 12-28-2004, 01:11 PM   #4
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Standard is anything between 85 and 105--anything that feels comfortably warm on your wrist.

Also, don't add salt until you have flour mixed in. Sugar helps it proof better (usually about 1Tbsp).

Hope this helps!
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Old 12-28-2004, 01:14 PM   #5
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That helps very much! Thanks again!! :D
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Old 12-28-2004, 04:46 PM   #6
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I usually proof my yeast in 110 degree water.
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Old 12-28-2004, 04:49 PM   #7
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My water was about 110 or so(I think :oops: ). Anyway, I just took the focaccia out of the oven & since I couldn't wait for it too cool, I had a piece. It turned out really good! :D As a bonus, the kneading really felt good!!
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Old 12-29-2004, 09:08 AM   #8
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Quote:
Originally Posted by crewsk
My water was about 110 or so(I think :oops: ). Anyway, I just took the focaccia out of the oven & since I couldn't wait for it too cool, I had a piece. It turned out really good! :D As a bonus, the kneading really felt good!!
Glad it was good, Crewsk! I love kneading bread--it's a wonderful stress reducer. Did the altoids help you at all?
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Old 12-29-2004, 09:14 AM   #9
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Yes, the Altoids are helping a lot! It seems that as long as I keep something in my mouth, I do pretty good.
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Old 12-29-2004, 09:18 AM   #10
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Good for you! How many days has it been now?
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